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Archive for Super Bowl

TIP OF THE DAY: Make Homemade Pork Rinds

Homemade Pork Rinds

Pork Rind Garnish

Pork Cracklings

Top: Don’t these homemade pork rinds look so much better than store-bought? Photo and recipe courtesy PaleoLeap.com. Center: Pork rinds are also a delicious garnish for soups and salads. Photo courtesy Culinary Vegetable Institute. Bottom: Pork cracklings are made from the skin and fat; pork rinds are the skin (rind) only. Photo courtesy Padaek.com. Check out the recipe.

 

As we think ahead to Father’s Day, we’re mulling over some homemade versions of popular snack foods from potato chips to pork rinds.

Pork Rind Appreciation Day, established by Rudolph Foods (which sells pork rinds), is held on Super Bowl Sunday. But we like the idea of homemade pork rinds and a cold beer on Father’s Day.
 
PORK RINDS VS. PORK CRACKLINGS

Pork rinds (chicharrónes) are made from pork skin, with the attached fat removed.

That’s the difference between pork rinds and pork cracklings. Cracklings (called grattons in Cajun cuisine) include the fat that adheres to the skin. Because of the extra fat, cracklings are greasier, denser and a bit chewy. Pork rinds are airy like cheese puffs, and they dissolve in your mouth.

Here’s an idea: Buy pork belly to make grilled pork belly or pork belly skewers, and turn the skin into pork rinds. You can also buy the skin only from butchers (it’s quite inexpensive).

Be sure to use skin within three days of purchase, as its high moisture content means it can spoil quickly. The finished pork rinds will keep for a long time if cooked long enough for all the fat to be rendered out.

Check out this video.
 
RECIPE: HOMEMADE PORK RINDS

Here’s a recipe for homemade pork rinds from Paleo Leap, which serves it as a crispy Paleo Diet snack with dilled mayonnaise or tartar sauce.

Some pork rinds are deep-fried. Others, like this recipe, are roasted (the difference between roasting and baking).

With homemade pork rinds, you control the salt. You don’t need to use any salt at all; the pork rinds will still be delicious. You can supply a salt shaker for those who must have it.

Or, you can choose another seasoning. Garlic? Pepper? Curry?

Ingredients

  • Pork skin
  • Optional: salt
     
    Preparation

    1. PREHEAT the oven to 325°F. Line a baking sheet or roasting pan with parchment paper to make clean-up easier.

    2. SLICE the skin into 1″ x 2″ strips—longer if you like—and place the strips on the baking sheet. Roast for 1-1/2 hours, then taste a piece. Many recipes call for 3 hours, but Sébastien Noël of Paleo Leap advises: “…most of the time they’re ready after 1.5 hours. You want them to be crispy but you don’t want them to be hard as a rock.”

    3. REMOVE from the oven and cool until they’re warm to the touch; enjoy them warm.

  •  
    Scrunchions, popular in Newfoundland, are pieces of fried fat (no skin).

     
      

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    RECIPE: Tricolor Jello Fingers For St. Pat’s, July 4th, Halloween, Christmas & More

    Green Jello Squares

    Jell-O Treats

    Tricolor Jello Mold

    Top: St. Patrick’s Day themed Jell-O from TheModernRoost.com used food color to create the darkest green layer. Center: The recipe for this Halloween Jell-O from SomethingNewForDinner.com. Bottom: Christmas Jell-O from Due Forni | Las Vegas.

     

    You’re never to old to enjoy a fancy Jell-O dish. Call it retro, call it Jell-O art; just call it to the table.

    Multi-layer jello finger food (no fork or spoon required), called finger Jell-O, ribbon Jell-O or Jell-O squares, is the type of food fun that the family can look forward to with each holiday. Simply match the colors to the occasion.

    You can make as many layers, and as many colors, as you like. The Pioneer Woman makes an even snazzier version. So does the Brown-Eyed Baker.

    You can slice this into what is known as “finger Jello,” because you can pick it up and eat it with your fingers. Extra gelatin is added to the Jell-O to create a firm texture.

    You can make it in any colors; for example:

  • Green and white for St. Patrick’s Day (one layer of Lime Jell-O, one layer of Melon Jell-O)
  • Red white and blue for Memorial Day and Independence Day
  • Blue and white for Chanukah
  • Orange and Peach or Black Cherry for Halloween
  • Black Cherry red and Raspberry red for Valentine’s Day
  • Team colors for the Super Bowl (use food color to tint as needed)
  •  
    Check out the different flavors and colors of Jell-O.
     
    You can make a diet version with sugar-free Jell-O, and swap the sweetened condensed milk for evaporated milk that you sweeten with a non-caloric sweetener.

    RECIPE: JELL-O SQUARES

    In this recipe, adapted from Taste Of Home, the Jell-O is firmed into “finger Jell-O” or “Jell-O squares” with the addition of extra gelatin. Prep time is 30 minutes, plus 90 minutes chilling/firming time.

    Make the recipe on a day when you can let each mixture come to room temperature at its own pace, and firm up each layer in the fridge for more than 30 minutes. Don’t skimp on the cooling and firming times, or you won’t be pleased with the results.
     
    Ingredients For 32 Pieces

  • 1 box (6 ounces) Lime Jell-O
  • 1 box (6 ounces) Melon Fusion Jell-O
  • 4 envelopes unflavored gelatin
  • 1 can (14 ounces) sweetened condensed milk
  • Boiling water, cold water
  • Preparation

    1. SPRAY a 9×13-inch baking pan (ideally Pyrex) with nonstick spray.

    2. MAKE the bottom layer: In a medium bowl, mix the green Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour into the pan. Refrigerate for 30 minutes or longer, until firm.

    3. MAKE the center layer: In a clean bowl, mix the sweetened condensed milk with 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup cold water. Let the gelatin stand for 4 minutes and then add ½ cup boiling water to dissolve it. Add to the condensed milk mixture and stir to combine. Cool to room temperature and pour over the bottom layer. Refrigerate for 30 minutes or longer, until firm.

    5. MAKE the top layer. In a medium bowl, mix the red Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour over the middle layer. Refrigerate for 30 minutes or longer, until firm.

    6. SLICE into individual pieces, plate and serve.

     

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones. Aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the dawn of commercial gelatin. It was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. But the concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a dessert product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife May named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    Wait tried to market his product but lacked the capital and experience. In 1899 he sold his formula to a townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. The Jell-O itself was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising campaign, and by 1902 sales were $250,000. In 1923 the owners created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company. The purpose was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

     

    Old Strawberry Jello Box

    Strawberry Jello Box

    Top: A box of strawberry Jell-O from the 1890s, courtesy eBaumsWorld.com. Bottom: Strawberry Jell-O today. Photo courtesy Kraft Foods.

     

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There’s a Jell-O Gallery Museum in Le Roy, New York.

      

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    FOOD FUN: Football Fries (French Fry Footballs)

    If you have kids and like to make special treats for them, head to HungryHappenings.com and sign up for the emails. Even if you don’t make them, you’ll enjoy the creative ideas.

    Here’s one that adults can enjoy, too: French fries shaped like footballs. The Football Fries recipe is on the Hungry Happenings website.

    If you don’t want to be frying or reheating during the game, these recipes can be made in advance:

  • Chocolate Caramel Fudge Footballs (recipe)
  • Microwave Football Caramels (recipe)
  • Super Bowl Popcorn With Chocolate Football Almonds (recipe)
  •  
    And don’t forget the Football Calzone.

     

    Football Fries

    Football fries for the big game. Photo courtesy HungryHappenings.com.

     

      

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    RECIPE: Bhaji, Indian-Style Onion Rings

    Onion Rings Indian Style

    A yummy twist for onion ring fans: spiced onion rings with spicy ketchup. Photo colurtesy Maya Kaimal.

     

    If you’re looking for interesting Super Bowl fare, add a spin to onion rings with this recipe from Indian food doyenne Maya Kaimal.

    Serve it with spicy ketchup—store bought or home made, by mixing some heat into your regular ketchup.

    RECIPE: BHAJI, INDIAN-STYLE ONION RINGS

    Ingredients For 2 Servings

  • 3 to 4 cups vegetable oil for deep frying, or as needed
  • 2 cups chickpea flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 1½ teaspoons salt
  • 1½ cups water
  • 1 large sweet onion (such as Vidalia), peeled, cut into ½-inch thick rings
  • Maya Kaimal Spicy Ketchup or make your own spicy ketchup
  • Preparation

    1. HEAT the oil in a wok or 4-quart pot over medium heat, to 350°F.

    2. MIX the chickpea flour, cumin, cayenne, turmeric and salt in a medium bowl. Add the water and stir until batter is formed. It should be just thick enough to coat an onion ring without sliding off too quickly. Adjust with more water if necessary.

    3. DIP the onion rings into batter and coat each thoroughly. Deep-fry the rings, in 3 or 4 batches, in the oil until golden brown on both sides. Drain on paper towels.

    4. SERVE with spicy ketchup.

    FIND MORE RECIPES AT MAYAKAIMAL.COM.

     
      

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    SUPER BOWL RECIPE: Football Calzone

    What have you planned for the Super Bowl? How about this Football Calzone: layers of pizza crust topped with pepperoni, sauce and mozzarella.

    It was created by Beth of HungryHappenings.com for Tablespoon.com, part of Pillsbury. Beth who says that it is “super simple” to make and recommends it as a hearty appetizerg.

    First, you’ll need a Wilton First And Ten Football Pan. Made for cakes, it’s also happy to bake your calzone.

    A calzone is essentially a “pocket pizza”: It has the same ingredients as pizza, but the crust is folded over, similar to an empanada or turnover.

    You also can stuff more ounces of ingredients into a calzone than you can add to a pizza crust. Although Beth doesn’t include ricotta in this recipe, we love to pile in ricotta as well as mozzarella.

    RECIPE: FOOTBALL CALZONE

    Prep time is 20 minutes, cook time is 20 mimutes.

    Ingredients For 12 Servings

  • Cooking spray
  • 4 tubes Pillsbury refrigerated thin pizza crust
  • 3 ounces pepperoni, sliced
  • 3 cups mozzarella cheese, shredded
  • 1-1/2 cups pizza sauce
  • 1 string cheese
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Spray a football-shaped cake pan with cooking spray.

    2. UNROLL 2 pizza crusts onto baking sheets and bake for 8-10 minutes, until golden brown. Cut football shapes out of crusts, one larger than the other, which will fit inside the cake pan. Tip: First cut a football shape from parchment, check the size against the pan, and use it as a cutting template.

     

    Football Pizza

    string-cheese-daytondailynews-shutterstock_46018177-230

    Top and middle: Football Calzone. Photos courtesy Tablespoon.com. Bottom: String cheese for the football laces. Photo courtesy DaytonDailyNews.com.

     
    3. UNROLL and drape the third tube of pizza dough over the inside of football pan. Sprinkle on 1/3 of the pepperoni, cheese, and sauce. Top with the smaller football crust. Sprinkle on 1/3 of the remaining pepperoni, cheese, and sauce. Top with larger football-shaped crust. Sprinkle on the remaining pepperoni, cheese, and sauce.

    4. UNROLL and drape the fourth tube of pizza dough over top of the pan. Cut off the dough around the edge of pan and pinch the dough together along the edge.

    5. BAKE for 15 minutes. Then turn the oven off, cover the calzone with foil, and leave in oven for 5 minutes. Meanwhile, cut the string cheese to create the laces of the football.

    6. REMOVE the calzone from the oven and un-mold it onto a serving platter. Add “laces” of string cheese. Serve hot.

     
    HERE ARE STEP-BY-STEP PHOTOS AND INSTRUCTIONS.

      

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